|Short crust puff pastry||1 Cup (16 tbs)|
|Lemon filling||2 1⁄2 Cup (40 tbs)|
|Vanilla icing||1⁄2 Cup (8 tbs)|
|Milk carob chips||1⁄4 Cup (4 tbs)|
Preheat oven to 350°F.
Roll out puff pastry into 2 9 X 10-inch sheets.
Cut each sheet of pastry lengthwise into 3 pieces, 3 X 10 inches each.
Prick with a fork, and bake on an ungreased baking sheet for about 20 minutes, or until golden.
Whisk Lemon Filling in a medium-size bowl to make it smooth.
Spread on 4 pieces of cooled pastry.
Spread Vanilla Icing on the other 2 pieces of pastry.
In top of a double boiler set over hot water, melt together carob chips and butter.
Drizzle in lines across Vanilla Icing.
With the edge of a fork, make several lines from one end of pastry to the other through carob.
This will make an attractive design.
Place one lemon-covered pastry on top of another lemon-covered pastry.
Top with a frosted pastry.
Repeat procedure with remaining pastries.
Refrigerate for 1 hour.
With a serrated knife, cut each into thirds, crosswise.